Lactic acid bacteria (L34) with antibacterial activity obtained from traditional pickled vegetables was used as a fermented starter in the present study. The changes of product quality and microbial diversity were investigated under spontaneous and inoculated fermentations for cooked pickled wax gourd, and analysis of community were conducted by Illumina Miseq sequencing. The results showed that pH in each sample decreased gradually in the first 13 days, then increased slightly and remained stable. About 6 types of organic acids and 17 amino acids were detected, while higher content of lactic acid was found with starter fermentation by L34. The predominant species were Enterobacteriaceae sp. and Bacillus subtilis in the early stage, and transferred to Lactobacillus and Enterobacteriaceae sp. later. In general, microbial diversity of the microflora increased firstly, and then decreased. The composition of microflora varied in different fermentation periods and systems, and the diversity changed rapidly under spontaneous fermentation. Practical Applications Lactic acid bacteria play an important role in the processing and preservation of pickled wax gourd. The changes of microbial diversity as well as the predominant species were investigated under spontaneous and inoculated fermentation for cooked pickled wax gourd, and diversity analysis of community was conducted by Illumina Miseq sequencing. This method could provide information about the variation of microflora compositions in different fermentation systems and fermentation periods, and it can also provide guidance for quality control of pickled wax gourd processing.
Benincasa hispida Cogn. ( B. hispida ) is a popular vegetable in China, and studies have been reported on B. hispida polysaccharides (BPS) preparation. However, few studies have been reported on its physicochemical and skincare properties. In this study, we analyzed the physicochemical properties of BPS, free radical scavenging capability, moisturizing and antioxidant activities in vitro and in vivo , respectively. Our results show that BPS was an inhomogeneous acidic polysaccharide that could scavenge a variety of free radicals. Also, BPS had a good moisturizing and antioxidant capability both in vitro and in vivo . Specifically, BPS could alter some key antioxidant enzyme activities and pro-inflammatory factor levels via activating the NRF2/HO-1 pathway, thereby preventing H 2 O 2 -induced reactive oxygen species (ROS) production and apoptosis of HDF-1 cells. Our results suggest that BPS exhibited favorable moisturizing and anti-aging properties and might be an attractive candidate for the development of anti-aging skincare products.
The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties and BGSO had the highest phenolic content. Their mineral levels varied significantly. The fatty acid composition of WGSO, WSO, PSO, and CSO was similar, predominantly linoleic acid. Whereas BGSO exhibited a distinct fatty acid profile with 55.38 % α-eleostearic acid. All samples were rich in tocopherols and squalene, with WSO having the highest total tocopherol content and PSO having the highest squalene content. HS-GC–IMS and HS-SPME-GC–MS detected 118 and 67 VOCs, respectively, primarily consisting of aliphatic aldehydes, alcohols, esters, and ketones. Principal component analysis confirmed that BGSO had the most distinctive volatile characteristics, while the other four seed oils shared similar VOC profiles.
危险品化学品经营许可证（带存储）